Teriyaki Salmon Fresh Bowls (Print Version)
Teriyaki salmon with fresh veggies and rice in a delicious, healthy bowl.
# Ingredients:
01 -
⅓ cup teriyaki sauce (store-bought or homemade)
02 -
2 4-ounce salmon fillets
03 -
3 cups broccoli florets, chopped
04 -
½ Tablespoon avocado oil or melted coconut oil
05 -
1 cup cooked white or brown rice
06 -
1 cup shredded red cabbage
07 -
½ cup shredded carrots
08 -
½ bunch green onions, chopped
09 -
½ avocado, quartered and sliced
10 -
1 lime, quartered
11 -
Sesame seeds or gomasio (optional)
→ Homemade Teriyaki Sauce
12 -
1 Tablespoon avocado oil or sesame oil
13 -
¼ cup low sodium tamari or low sodium soy sauce
14 -
½ Tablespoon maple syrup or honey
15 -
2 cloves garlic, minced
16 -
1 teaspoon apple cider vinegar or rice vinegar
17 -
½ teaspoon fresh ginger, grated or minced
# Steps:
01 -
Add ingredients for teriyaki sauce to a small bowl and whisk together until combined.
02 -
In a shallow baking dish, pour 1/4 cup of the teriyaki sauce over salmon fillets and use a spoon to coat each piece. Allow to marinate in the refrigerator for at least 30 minutes, but up to four hours. Meanwhile, toss chopped broccoli with oil and a bit of sea salt.
03 -
Preheat oven to 425ºF and lightly grease a baking sheet or line with parchment paper.
04 -
Place marinated salmon fillets (skin side down) on one half of the prepared baking sheet and add broccoli to the other half. Bake until the salmon is cooked through and flakes easily and broccoli is roasted, about 12-18 minutes.
05 -
Cook or reheat rice while the salmon and broccoli are baking.
06 -
Grab two bowls, add rice and top each with a fillet of salmon, cabbage, carrots, green onions, avocado, a squeeze of lime, and a drizzle of remaining teriyaki sauce. Top each salmon filet with a sprinkle of sesame seeds, if using. Serve immediately.